Finely chop the green chiles. Crush the garlic clove. Trim the green beans. Cut the peppers into strips. Cut the cauliflower into florets. Cut the zucchini into rounds. Cut the yellow squash into halves. Dice the potatoes. Chop the coriander leaves. In a large heavy based pan melt the butter over a low heat. Add the onion, chile, garlic and ginger. Cook for 3-4 minutes until the onions are soft. Add the cardamom, turmeric and cinnamon and cook, stirring, for 2-3 minutes. Add the coconut milk and lemon rind. Simmer gently, uncovered, for 10 minutes. Add the vegetables and cook, uncovered, until the vegetables are just tender. Add the coconut cream and simmer for a further 5 minutes. Serve on a large platter, garnished with fresh coriander leaves. Any combination of vegetables may be used for this korma-like curry.